How to Roll-Cut a Pork Tenderloin

Learning how to Roll-Cut gives you the skill to turn larger cuts of meat into more flexible flat pieces used to fill with delicious ingredients. Pork loin and pork tenderloin are two good examples of meat that are perfect for cutting in such a way that it lays flat. Other large roasts lend themselves to the Roll-Cut as well.

The critical element in performing a Roll-Cut is using a very sharp knife. Without a sharp knife you run the risk of hacking the meat to pieces or cutting through the side and creating a hole. You don't want the stuffing to leak out all over your grill or cooking surface.

Learn How to Roll-Cut a Pork Tenderloin

The pork tenderloin, in some countries called pork fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

https://en.wikipedia.org/wiki/Pork_tenderloin